Roasted Artisan Sweet Broccoli Caesar Salad

Oct 1, 2026 | Artisan Sweet Broccoli Recipes, Recipes

Artisan Sweet Broccoli Caesar Salad

Put a fresh twist on a classic Caesar salad with our Tanimura & Antle Artisan® Sweet Broccoli. Lightly blanched and charred for smoky flavor, Artisan Sweet Broccoli pairs perfectly with crunchy croutons, freshly shaved parmesan, and a creamy Caesar dressing. This elevated salad is packed with texture and flavor, making it an ideal side dish or light meal.

Ingredients:

For the Salad

2 bundles Tanimura & Antle Artisan® Sweet Broccoli, chopped into bite-sized pieces
1 lemon, cut into wedges
1 cup croutons (homemade or store-bought)
Freshly shaved parmesan cheese
½ tsp garlic powder
½ tsp paprika
Salt and freshly cracked black pepper, to taste

For the Homemade Croutons

1 sourdough baguette, cut into bite-sized cubes
2 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste

For the Homemade Caesar Dressing

1 egg yolk
¾ cup avocado oil
1 tbsp Dijon mustard
2 anchovy fillets
1 clove garlic
Juice of ½ lemon
Salt and freshly cracked black pepper, to taste

Or substitute your favorite store-bought Caesar dressing.



4 Servings

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20 min Prep

}

10 min Cook

}

30 min Total

Instructions:

Step 1: Prepare the Croutons

Preheat the oven to 400°F. Toss the cubed sourdough baguette with olive oil, garlic powder, onion powder, salt, and pepper. Spread evenly on a baking sheet and bake for 12 to 15 minutes, stirring once halfway through, until golden brown and crisp. Set aside to cool.

Step 2: Blanch the Artisan Sweet Broccoli

Bring a large pot of salted water to a boil. Add the chopped Artisan Sweet Broccoli and cook for 1 to 2 minutes, just until bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking process. Drain thoroughly.

Step 3: Char the Broccoli

Preheat a grill or large skillet over medium-high heat. Toss the broccoli with a light drizzle of olive oil and season with garlic powder, paprika, salt, and pepper. Grill or pan roast for 4 to 5 minutes, turning occasionally, until lightly charred and caramelized.

Step 4: Make the Caesar Dressing

Preheat the oven to 400°F. Toss the cubed sourdough baguette with olive oil, garlic powder, onion powder, salt, and pepper. Spread evenly on a baking sheet and bake for 12 to 15 minutes, stirring once halfway through, until golden brown and crisp. Set aside to cool.

Step 5: Build the Salad

Bring a large pot of salted water to a boil. Add the chopped Artisan Sweet Broccoli and cook for 1 to 2 minutes, just until bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking process. Drain thoroughly.

Step 6: Finish and Serve

Drizzle generously with Caesar dressing and finish with a squeeze of fresh lemon juice. Season with additional black pepper if desired. Serve immediately and enjoy the sweet, nutty flavor of Artisan Sweet Broccoli paired with crisp croutons, rich parmesan, and creamy Caesar dressing.

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Broccoli Salmon Teriyaki Skewers

Sep 10, 2026 | Broccoli Recipes, Recipes

Broccoli Salmon Teriyaki Skewers

Fresh salmon, crisp broccoli, and sweet Artisan Red Onion come together in these flavorful teriyaki skewers. Perfect for grilling season, this easy recipe delivers a delicious balance of savory, sweet, and smoky flavors, finished with a homemade teriyaki drizzle and fresh garnishes.

Ingredients:

2 cups Tanimura & Antle Broccoli, cut into bite-size florets

1 large Tanimura & Antle Artisan® Red Onion, cut into 1-inch wedges or petals

1 lb salmon fillet, cut into 1½-inch cubes (skin removed)

2 tbsp olive oil

Salt & freshly cracked pepper, to taste

Optional: squeeze of fresh lime or lemon juice before grilling

For the Teriyaki Drizzle:

¼ cup low-sodium soy sauce

2 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp fresh grated ginger

1 clove garlic, minced

1 tsp cornstarch + 1 tsp water (optional, for thicker glaze)

To Garnish:

1 tsp toasted sesame seeds

1–2 green onions, thinly sliced

Optional: extra lime wedges or Tanimura & Antle Cilantro



4 Servings

}

25 min Prep

}

10 min Cook

}

35 min Total

Instructions:

Step 1: Soak the Skewers

If using wooden skewers, soak them in water for at least 20 minutes to help prevent burning during grilling.

Step 2: Assemble the Skewers

Thread the broccoli florets, salmon cubes, and Artisan Red Onion wedges alternately onto the skewers. Brush lightly with olive oil and season with salt and freshly cracked pepper. For extra brightness, add a squeeze of fresh lime or lemon juice before grilling if desired.

Step 3: Make the Teriyaki Drizzle

In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Simmer over medium heat for 3 to 4 minutes. Or use your favorite store bought Teriyaki glaze. For a thicker glaze, stir in the cornstarch slurry and cook for an additional 1 to 2 minutes, until slightly thickened. Remove from heat and set aside to cool slightly.

Step 4: Grill the Skewers

Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for 6 to 8 minutes total, turning occasionally, until the salmon is cooked through and lightly charred.

Step 5: Glaze and Finish

During the last 1 to 2 minutes of grilling, brush the skewers with the teriyaki sauce to create a glossy, caramelized finish.

Step 6: Serve and Enjoy

Arrange the skewers on a serving platter and drizzle with the remaining teriyaki sauce. Garnish with toasted sesame seeds, sliced green onions, and fresh lime wedges if desired. Serve warm and enjoy the savory-sweet combination of grilled salmon, crisp broccoli, and Artisan Red Onion.

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Tanimura & Antle Welcomes 62 New Employee Owners to Its 20 Year Club

Aug 11, 2026 | In the News

Tanimura & Antle Welcomes 62 New Employee Owners to Its
20 Year Club

Salinas, CA - August 11, 2026, - Tanimura & Antle, an employee-owned leader in fresh produce, is proud to announce the induction of 62 employee owners into its prestigious 20 Year Club, recognizing individuals who have dedicated two decades of service to the company.

With this year's inductees, Tanimura & Antle now celebrates more than 450 employee owners who have reached the 20-year milestone, a remarkable achievement in today's workforce where long-term tenure has become increasingly rare.

The 20 Year Club honors employee owners whose dedication, hard work, and commitment have helped shape the company's culture and contribute to its continued success. These individuals represent every aspect of the business, from the field and harvesting operations to customer service, logistics, administration, and leadership.

"Our 20 Year Club members represent the heart of our company," said Nora Cortez, Chief Human Resources Officer at Tanimura & Antle. "Their commitment, experience, and pride of ownership have helped build the strong culture we enjoy today. We are incredibly grateful for their contributions and honored to celebrate this milestone alongside them."

In addition to recognizing 62 new 20 Year Club members, Tanimura & Antle is celebrating hundreds of employee owners who reached important service milestones this year, including:

- - 141 employee owners celebrating 10 years
  - 99 employee owners celebrating 15 years
  - 36 employee owners celebrating 25 years
  - 11 employee owners celebrating 30 years
  - 12 employee owners celebrating 35 years
  - 7 employee owners celebrating 40 years

Together, these milestones reflect the strength of a culture built on opportunity, respect, shared success, and employee ownership.

Among this year's 20 Year Club inductees is Brian Antle, Executive Vice President of Sales, whose two decades with the company have provided a unique perspective on the organization's growth and evolution. "What makes this milestone so special isn't simply the number of years people have worked here; it's what those years represent," said Antle. "Across industries, companies are facing unprecedented challenges while retaining employees. To have hundreds of employee owners choose to build long-term careers at Tanimura & Antle speaks volumes about our culture, our values, and the opportunities available here. The loyalty and commitment demonstrated by our workforce has been a significant factor in our success, and I'm incredibly proud to celebrate alongside this year's inductees as a fellow 20 Year Club member."

Also being recognized this year is Josefina Alcala, Payroll Technician in Yuma, who reflected on the people and relationships that have defined her career.

"When I look back on the past 20 years, what stands out most are the people," said Alcala. "I've had the opportunity to work with incredible teammates, learn new skills, and grow both personally and professionally. Tanimura & Antle has always felt like a place where employees are valued and supported. Reaching this milestone is something I'm very proud of, and I'm grateful to have been part of a company that feels like family."

The company's commitment to employee ownership continues to play a key role in fostering engagement, stability, and career growth. Through its Employee Stock Ownership Plan (ESOP), employees have the opportunity to share the company's success while helping build a future for themselves and their families.

According to the U.S. Bureau of Labor Statistics, the median tenure for private-sector employees is approximately 3.5 years, making a 20-year career with a single employer increasingly uncommon. Tanimura & Antle's growing 20 Year Club highlights a culture that has enabled generations of employee owners to build meaningful and lasting careers.

"As we celebrate these milestones, we are reminded that our success has always been driven by our people," said Cortez. "Every employee owner contributes to our mission of delivering Quality, Service, and Innovation, and we are grateful for the dedication they bring to work each day."

More In the News

From the field to the future, there’s always something happening at Tanimura & Antle. Discover more stories that highlight our people, products, and ongoing commitment to innovation.

Grilled Artisan Romaine BLT

Aug 5, 2026 | Artisan Romaine Recipes, Recipes

Grilled Artisan Romaine BLT

Smoky, savory, and bursting with fresh flavor, this Grilled Artisan Romaine BLT transforms a classic combination into a standout grilled salad. Featuring crisp Tanimura & Antle Artisan® Romaine Lettuce, each lightly charred wedge develops a subtle smokiness while maintaining its signature crunch. Sweet, caramelized Tanimura & Antle Artisan® Sweet Italian Red Onions pair perfectly with crispy bacon, roasted tomatoes, and delicate shavings of Pecorino Romano for a delicious balance of flavors and textures. Finished with a rich balsamic glaze, this simple yet impressive dish delivers the perfect blend of freshness and indulgence. Whether served as a side for summer grilling or enjoyed as a light entrée, it's a memorable recipe that showcases the exceptional quality and flavor of Artisan produce.

Ingredients:

2 heads Tanimura & Antle Artisan® Romaine Lettuce
2 Tanimura & Antle Artisan® Sweet Italian Red Onions, sliced into ¼-inch rings
2 tablespoons extra virgin olive oil
2 slices thick-cut bacon
¾ cup balsamic vinegar
2 tablespoons shaved Pecorino
Romano cheese
12 grape tomatoes
Sea salt, to taste
Freshly ground black pepper, to taste



4 - 8 Servings

}

15 min Prep

}

20 min Cook

}

35 min Total

Instructions:

Step 1: Prepare the Grill & Ingredients

Preheat your grill to high heat. While the grill heats, wash and dry the Artisan® Romaine Lettuce, then cut each head in half lengthwise. Slice the Artisan® Sweet Italian Red Onions into ¼-inch rings. Brush the cut sides of the romaine and both sides of the onion rings with olive oil, then season generously with sea salt and freshly ground black pepper.

Step 2: Cook the Bacon & Balsamic Glaze

In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and finely chop once cooled. Discard excess bacon fat from the skillet, then add the balsamic vinegar. Simmer over medium heat until reduced to approximately ¼ cup, creating a rich balsamic glaze. Set aside.

Step 3: Roast the Tomatoes

Toss the grape tomatoes with a small drizzle of olive oil and season with salt and pepper. Roast in a 400°F oven for about 5 minutes, or until slightly softened and blistered. Remove and set aside.

Step 4: Grill the Romaine & Onions

Place the onion rings on the hot grill and cook for 5 to 6 minutes, turning once, until tender and lightly charred. Place the romaine halves cut-side down on the grill and cook for 2 to 3 minutes, just until grill marks develop and the leaves are lightly charred while remaining crisp.

Step 5: Build the BLT

Arrange the grilled romaine halves on a serving platter or individual plates. Sprinkle with shaved Pecorino Romano cheese, then top with grilled onion rings, roasted tomatoes, and crispy bacon.

Step 6: Finish & Serve

Drizzle the balsamic glaze over the grilled romaine and toppings. Serve immediately and enjoy the smoky, savory flavors of grilled Artisan® Romaine Lettuce paired with sweet grilled onions, crispy bacon, roasted tomatoes, and tangy Pecorino Romano for a fresh twist on a classic BLT.

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Artisan Dew Drop Elote Wedge

Jul 27, 2026 | Artisan Cabbage Recipes, Recipes

Artisan Dew Drop Elote Wedge

Bring the bold flavors of traditional elote to the grill with a fresh twist. Crisp, grilled Artisan Dew Drop cabbage is topped with a creamy cilantro lime sauce, smoky seasonings, sweet grilled corn, and cotija cheese for a memorable side dish or light entrée. The recipe highlights the flavor, freshness, and versatility of the Artisan product line.

Ingredients:

For the Salad

1 head Tanimura & Antle Artisan® Dew Drop cabbage, cut into 4 wedges
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the Crema

½ cup crema
2 tbsp fresh lime juice
1/4 cup finely chopped Tanimura & Antle Cilantro
¼ tsp garlic powder
Pinch of salt

For Topping

1 cup grilled corn kernels (about 2 ears of corn)
½ cup cotija cheese, crumbled
1 tbsp Tajín seasoning
½ tsp smoked paprika
2 tbsp fresh Tanimura & Antle Cilantro, chopped
Lime wedges, for serving



4 Servings

}

15 min Prep

}

20 min Cook

}

35 min Total

Instructions:

Step 1: Prepare the Produce

If needed, trim a small portion of the base of the cabbage to remove the excess while keeping the core intact. Cut the cabbage head into 4 equal wedges, ensuring each wedge retains a portion of the core to help hold it together during grilling. Then clean the ears of corn by removing the husks and silk from the corn.

Step 2: Prepare the Cilantro Lime Crema

In a food processor, mix together the crema, lime juice, cilantro, garlic powder, and salt. Refrigerate until ready to use.

Step 3: Grill the Cabbage and Corn

Preheat a grill to medium-high heat (about 400°F).

Brush the cabbage wedges with olive oil and season with salt and pepper.

Place the cabbage wedges and corn on the grill. Grill the cabbage for 4–5 minutes per side, or until lightly charred and slightly tender while maintaining some crunch.

Grill the corn for 8–10 minutes, turning occasionally until lightly charred on all sides. Remove from the grill and allow to cool slightly. Once cool enough to handle, cut the kernels from the cob.

Step 4: Assemble the Wedges

Transfer the grilled cabbage wedges to a serving platter. Drizzle generously with the cilantro lime crema. Top with grilled corn kernels, cotija cheese, Tajín, and smoked paprika.

Step 5: Garnish & Serve

Finish with fresh cilantro and serve with lime wedges for squeezing over the top. Serve immediately and enjoy.

Artisan Sweet Broccoli Caesar Salad

Ingredients:

4 Servings

20 min Prep

10 min Cook

30 min Total

Instructions:

Step 1: Prepare the Croutons

Step 2: Blanch the Artisan Sweet Broccoli

Step 3: Char the Broccoli

Step 4: Make the Caesar Dressing

Step 5: Build the Salad

Step 6: Finish and Serve

More Recipes

Broccoli Salmon Teriyaki Skewers

Ingredients:

4 Servings

25 min Prep

10 min Cook

35 min Total

Instructions:

Step 1: Soak the Skewers

Step 2: Assemble the Skewers

Step 3: Make the Teriyaki Drizzle

Step 4: Grill the Skewers

Step 5: Glaze and Finish

Step 6: Serve and Enjoy

More Recipes

Tanimura & Antle Welcomes 62 New Employee Owners to Its 20 Year Club

More In the News

Grilled Artisan Romaine BLT

Ingredients:

4 - 8 Servings

15 min Prep

20 min Cook

35 min Total

Instructions:

Step 1: Prepare the Grill & Ingredients

Step 2: Cook the Bacon & Balsamic Glaze

Step 3: Roast the Tomatoes

Step 4: Grill the Romaine & Onions

Step 5: Build the BLT

Step 6: Finish & Serve

More Recipes

Artisan Dew Drop Elote Wedge

Ingredients:

4 Servings

15 min Prep

20 min Cook

35 min Total

Instructions:

Step 1: Prepare the Produce

Step 2: Prepare the Cilantro Lime Crema

Step 3: Grill the Cabbage and Corn

Step 4: Assemble the Wedges

Step 5: Garnish & Serve

More Recipes

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Tanimura & Antle Welcomes 62 New Employee Owners to Its
20 Year Club